Juice Extraction; Caring For The Environment; Technical Details; Recipes - BIELMEIER BHG 411.0 Guide D'utilisation

JUICE EXTRACTION

To use the juice extraction function, you will need
the BIELMEIER juice extraction top BHG 430 (not
included) or another standard juice extraction
top with a diameter of 35 cm .

Fill the preserving cooker with at least 6 litres
of water.

Place the juice extraction top on the preserv-
ing cooker, as shown in Fig. 2 .
Juice
Extractor
Auto-
Preserving
Cooker
. . . up to now . . . today

Place the prepared fruit, vegetables, etc . in the
fruit basket, taking care not to fill it more than ¾
full . For more information about preparing the
items for juicing, refer to instructions with your
juice extraction top or your own cookery books .

Place the lid (1) on the juice extraction top and
make sure that it is closes tightly . Otherwise,
energy will be wasted due to escaping steam .

Plug your preserving cooker into a Schuko
socket (Type F) (use an adapter if required) .

Turn the temperature control to 100°C to en-
sure a continuous heating .

Set the timer to the "Dauerbetrieb" (continu-
ous mode) setting and start juicing by recon-
firming the "On / Off" button .

When you have finished using the cooker,
press the "On / Off" button and unplug your
preserving cooker .
Important: Your cooker needs to be refilled each
time you use the juice extraction function!
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CARING FOR THE ENVIRONMENT

Please do not simply throw away packaging and
disused appliances . These can be recycled . Con-
tact your local authority for details of the relevant
recycling centre or the nearest collection point .
To claim warranty, please contact your retailer or
your local BIELMEIER customer service center .
According to the European Directive 2002/96/
EC on waste electrical and electronic equipment
and its transposition into national law any used
electrical appliances must be collected separately
and recycled in an environmentally correct man-
ner . Ask your local municipal administration for
currently valid measures of disposal for waste
electrical equipment .
(Fig. 2)

TECHNICAL DETAILS

Power source: 220 – 230 V ~ / 50 Hz
Power consumption: 1800 Watt
Protection class: I
Capacity:
27 litres in normal mode
23 litres in cooking mode (corresponds to filling
height of 4 cm below the rim of the pot)
Weight: 6 .05 kg
This appliance conforms with EU Directive 73/23
EEC and 89/336/EEC .
Technical changes reserved .

RECIPES

APPLE PRESERVE
Sugar

For sweet apples:
Add 300 – 400 g of sugar to 1 litre of water

For sour apples:
Add 500 – 600 g of sugar to 1 litre of water
STRAWBERRY AND RASPBERRY PRESERVE
Ingredients

500 g sugar

750 g strawberries

500 g raspberries

Juice of half a lemon
HOME-CANNED CARROTS
Info: Carrots must be preboiled before preserving!
Caution! Cooking times vary:

for sliced or diced carrots:
90 minutes at 100°C

for whole carrots:
120 minutes at 100°C
To prepare
Peel and quarter the apples, and remove the
cores . Immediately cover the apple pieces with
cold water . Add a few drops of lemon juice to
prevent browning .
At the same time, mix the sugar solution in the
specified concentration and bring to the boil on
the stove .
Next, fill your jars with the fruit and pour over
the boiled sugar solution . Finally, leave to cook in
your preserving cooker for 30 minutes at 90°C.
To prepare
Carefully sort the raspberries and press them
through a sieve . Mix the strawberries, raspberry
pulp and sugar, and leave the mixture standing
for a short time . Next, add the lemon juice .
Bring the fruit mixture to the boil, stirring con-
stantly and then boil until it passes "the set test"
(i . e . put 1 tsp of the preserve on a cold china plate
– if it sets quickly, it's ready!) . Fill your preserving
jars or screw-top jars with the jam, seal immedi-
ately and leave to cook in your preserving cooker
for 10 minutes at 90°C.
To prepare
When slicing or dicing carrots, it pays to choose
the youngest carrots that are not too small . These
are the most flavorsome and tender, which will
make the extra effort worthwhile .
Remove the foliage from the carrots, peel the
outer layer of skin with a vegetable peeler, and
immediately place the carrots in fresh water so
that they lose none of their colour . Next, slice or
dice the carrots and boil them in a saucepan of
water for approx . 5 minutes . Then quench with
cold water, fill the jars, pour over a mild salt so-
lution (boiled) and leave the carrots to cook for
90 minutes at 100°C in your preserving cooker .
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